Apple Pie:

Apple tea infused macaron shells with Apple pie buttercream filling
Macaron shells
110g almond meal
140g icing sugar sifted
90g apple tea (see foot note*)
10g egg white powder
100g castor sugar
2 drops of lemon
Apple Pie Buttercream
100g butter
100g sifted icing sugar
90g apple butter
2 teaspoon ground cinnamon
Apple tea Macarons shells
In a food processor, process almond meal with icing sugar. Sieve and set aside.
In a mixing bowl, add cooled apple tea to egg white
Hand whisk till foamy, frothy and lump free
Using kitchen mixer, whisk until soft peak.
Add caster sugar all at once and whisk on medium speed for 8 minutes or until sugar dissolves.
Whisk till stiff peak.
Incorporate half almond meal mixture into meringue.
Gently mix and add the other half almond mixture.
Mix until soft and shiny (REMEMBER : not to over beat the mixture!!!)
Pipe onto greaseproof paper placed on baking sheets and leave to ‘dry’ for at least 20-30 minutes
Pre-heat oven fan-forced to 150C
Place the ‘dry to touch’ macarons shells into oven. Reduce temperature to 140C and bake for 12-14 minutes.
Transfer macarons to kitchen bench top and leave to cool before removing macaron shells from paper.
Apple Pie Buttercream
Whisk all ingredients till creamy and consistent.
Place in piping bag
Apple Pie Macarons
Pipe the apple buttercream onto one macaron shell.
Pipe the apple butter in the centre
Top with another shell, give it a gentle squeeze and turn
Refrigerate overnight before eating.